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Fig Tart with Cinnamon and Crème Fraiche

10 Figs 100g                                                   Ground Almonds
4 Cut out Puff Pastry                                      100g Butter
50g Butter                                                        100g Sugar
50g Sugar                                                        2 Eggs
1 Teaspoon of Ground Cinnamon
Stock Syrup (100g Water, 100g Sugar)

When buying puff pastry, you can buy pre rolled . Then cut out with a saucer of your choice of size.
When making almond cream, soften butter then add sugar, almonds and eggs slow beating all the while. Put this mix on the base of the pastry.
When making the syrup boil the water with the cinnamon then add the sugar then let cool.
Cut the figs into wedges then drop into the syrup and drain well. Put on the pastry, placing it neatly so you can see the presentation.
Put a little butter on top with a little sugar and place in the oven at 180° for 12-15 minutes. Then put a spoonful of crème Fraiche either on top or on the side.

Enjoy!

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